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Almond Poppy Seed Muffins (Variation 3) Recipe

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This recipe for Almond Poppy Seed Muffins (Variation 3) is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. sugar
4 tbsp. butter, melted
3/4 c. buttermilk
1/2 c. yogurt
1 1/2 tbsp. poppy seeds
1 tsp. almond extract
Directions:
Directions:
Preheat oven to 350 degrees F. Grease a 12 cup regular size muffin tin. Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. In a separate bowl, whisk egg, sugar, and almond extract together until combined, then whisk in buttermilk, yogurt, and butter. Add buttermilk mixture to dry ingredients and fold to combine. There should not be large pockets of flour, but small streaks may remain; do not over mix. The batter will be fairly thick. Divide batter evenly into muffin cups. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Flip the muffins out of the tin and cool them right side up on a cooling rack.

 

 

 

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